Niigata Prefecture is renowned for its snowy winters, but it has an even greater reputation as a major producer of sake and rice, particularly Koshihikari, one of the most popular rice brands in Japan.
It is also gaining wider recognition for its contributions to Japanese culture and history, such as the Sado Island Gold Mines, which won designation as a World Heritage Site last year.
Benefitting from the bounty afforded by its position along Honshu’s Sea of Japan coastline, Niigata’s natural beauty and rich culinary culture further enhance its appeal.
Boasting the largest rice production volume in Japan, there are plenty of good reasons behind the exceptional taste of Niigata’s premium rice, which is said to be of the highest quality.
The snow that accumulates on the mountains surrounding the Echigo Plain, which extends from central to northern Niigata, gradually melts in spring. Rich in minerals and nutrients, the snowmelt flows into the tributaries of the Shinano and Agano rivers, filling the surrounding rice paddies. It is said that the clayish soil of the plain is effective in absorbing and capturing nutrients from the snowmelt.
Thanks to its deep mountains, heavy snowfall, large rivers and fertile soil, Niigata has all the natural elements needed to grow top-quality rice.
“In summer, there are big temperature swings between day and night. In winter, there’s more than 2 meters of snow in some places, and the ground temperature in the rice paddies is always around zero degrees, allowing the soil to rest well until spring,” farmer Nobuhiro Tominaga says in “A Treasure Trove of Food Niigata, Japan,” a promotional video created by the Niigata Prefectural Government.
This combination of ideal rice-growing conditions and years of honed expertise, plus the fervent commitment of Niigata’s rice farmers, is what upholds the prefecture’s status as Japan’s leading rice producer.
Niigata’s famed rice was being exported to 31 countries and regions as of 2023, according to the Niigata Department of Agriculture, Forestry and Fisheries.
“The main export destinations are the United States, Taiwan and other neighboring countries and regions in East Asia and Southeast Asia, including Singapore, but due to the increasing popularity of Japanese food, exports are also expanding to Europe and the Middle East,” said Yuka Goto, a senior member of the department’s Agrifoods and Distribution Division.
The climate and terroir of Niigata also provide an ideal environment for crafting sake, miso and soy sauce, which are central to Japanese food culture. These foods share a common element: They are all products of fermentation. Niigata’s frigid winters offer the perfect low-temperature setting for slow, gentle fermentation, resulting in a smoother and mellower taste.
Niigata has 89 sake breweries, more than any other prefecture. The delicate and mild taste of Niigata sake has won it high recognition in markets around the world. The Niigata Sake Brewers Association website lists about 40 breweries that are open to visitors and offer tours.
Niigata’s miso and soy sauce are characterized by deep, complex flavors created by their slow aging process. These traditional fermented products are being re-evaluated for their health and beauty benefits. “By using Niigata’s ingredients, you can enjoy Japanese dishes that are both delicious and beneficial for your well-being,” Goto said.
While the prefecture is equally renowned for its fresh seafood, it has also cultivated a thriving livestock industry. Niigata wagyu, in particular, has gained international recognition, with the U.S. being the primary export market, according to the prefectural government.
What makes Niigata wagyu special is the environment in which cattle are raised and what they eat. “They live in an environment blessed with clean air and fresh snowmelt and fed with quality feed, including locally produced rice straw,” said Ken Takama, a senior member of the Agriculture Department’s Agrifoods and Distribution Division.
In the prefecture’s promotional video, Yoichi Watanabe, a specialist cattle farmer in Joetsu, western Niigata, said, “To achieve the high-quality fat, we are paying careful attention to the feed. It is not just about marbling, but fat quality and melt-in-the-mouth softness and flavor.”
Wagyu matured in yukimuro, traditional snow cellars that have been used for centuries in snowy regions like Niigata, is also a sought-after product.
Yukimuro are semi-underground structures covered in snow and straw to provide a stable low-temperature, high-humidity environment ideal for aging meat. They stay between 1 and 2 C with over 95% humidity year round, allowing meat to mature slowly without stress from light, vibration, dehydration or temperature fluctuations. In this environment, the enzymes break down the fibers and protein of the meat, increasing its free amino acid content and umami flavor. The result is amazingly tender and flavorful beef.
“To fully appreciate the meat’s intense flavor and incredibly soft texture, we recommend simple preparations that allow the meat’s characteristics to stand out, such as a classic steak,” Takama said.
Niigata has also cultivated a thriving fruit industry. One of its specialty products is Le Lectier pears, originally from France. Their delicate skin turns yellow when ripe, and the flesh is characterized by a soft, velvety texture, juiciness and a rich, mellow sweetness.
During the Meiji Era (1868 to 1912), Sayukichi Koike, a Niigata farmer who was extremely impressed by the pear’s taste, imported seedlings from France and made the pioneering efforts to grow the pear in Japan.
“Shirone, the area where Koike began cultivation and now part of the city of Niigata, shared a similar climate with Orleans, the pear’s original home in France,” Takama explained.
Le Lectier pears are so delicate that they require extremely careful handling and transportation to avoid damaging their soft flesh and thin skin. As a result, they are primarily enjoyed domestically, especially within the prefecture.
Furthermore, the sales period is exceptionally short.
“Harvested in mid-to-late October, the fruit is stored for about 40 days to ripen. As they do, the skin changes from green to bright yellow, while the flesh develops a rich sweetness and fragrant aroma, delivering a melt-in-your-mouth pear. The sales period starts in late November and usually ends by late December, or at the latest, early January,” he said.
To fully enjoy this special fruit, it is best to visit Niigata during this period and purchase it at grocery stores or savor it as a dessert at a restaurant.
Le Lectier pears are mainly produced in central Niigata, including the cities of Niigata, Kamo and Sanjo, but are also cultivated on Sado Island, where some are aged in old gold mines and sold as premium products. “The tunnels provide a naturally cool and stable environment, making them perfect for the ripening process,” Takama explained.
Another star fruit product is strawberries, which took considerable time to cultivate in the prefecture.
“Traditionally, Niigata’s climate was considered unsuitable for strawberry cultivation,” Takama said. However, through crossbreeding and improvement of other varieties, such as Nyoho from the Kanto region, Toyonoka from Kyushu and Bell Rouge from Tohoku, the prefecture finally developed a unique strawberry of its own called Echigohime, in 1996.
In the “A Treasure Trove of Food Niigata, Japan” video, strawberry farmer Nobuyoshi Takei describes Echigohime as delicious with a good balance of sugar and acidity.
“Niigata has a climate with little sunshine in winter, during which time the strawberry flowers bloom and berries start to grow. The temperature remains low, so the growth process is slow and the color changes rather late,” he said.
As a result, the marketing season for Niigata strawberries begins and ends later than in warmer regions. This longer growing period allows the fruit to develop a strong sweet flavor. According to Takama, shipments start to increase gradually from late December to January, peaking in April and May. They can still be enjoyed in June, after most other strawberry varieties are gone.
Aside from being sweet, the main characteristics of Echigohime strawberries are their juiciness and vibrant, captivatingly rich aroma.
“Just like Le Lectier pears, Echigohime are not suitable for long hours of transport, and they are primarily consumed within the prefecture. So we recommend people to visit Niigata while they are served at restaurants and cafes or sold at shops,” Takama said.
Tomiyama Co., a provider of solutions and sales channels for agricultural products, runs six stores across its home prefecture — a store named Tommy’s, two stores named Otomisan, and three stores named Tong Tong — that sell numerous varieties of vegetables, fruits and other groceries, including Le Lectier pears and Echigohime strawberries in season.
Niigata’s agriculture, livestock and fishing industries have been skillfully adapted to the region’s climate for centuries, fostering a rich food culture. While preserving traditional methods in rice cultivation, sake brewing and the production of fermented foods, the prefecture has also taken on the challenge of cultivating products that were once thought difficult to grow, such as high-quality Le Lectier pears and Echigohime strawberries.
Niigata even offers edamame (boasting the largest cultivation area in Japan) and seafood specialties such as nodoguro (rosy seabass) and namban-ebi (deep-water shrimp).
“When you visit Niigata, I hope you will experience the diverse culinary attractions of the prefecture,” Takama said.
This article is sponsored by the Niigata Prefectural Government.
